5 Amazing slow cooker mashed potatoes Joy

If your kitchen looks like a battlefield during the holidays, I see you! Trying to juggle the turkey, the roast, and three different casseroles means something always gets left out, or worse, nothing comes out right because you’re stressed. That’s why I’m obsessed with finding ways to move dishes into that magical slow cooker. Cooking simple, soul-satisfying food shouldn’t add to your to-do list, right? That’s my core belief here at Pure Cooking Joy. This recipe for incredibly creamy, hands-off slow cooker mashed potatoes is my secret weapon. It’s the definition of easy entertaining—we swap out the frantic boiling for a set-it-and-forget-it method. You get unbelievable texture without sacrificing any counter space. Trust me, these potatoes are going to bring you pure joy! If you love food that feels like a warm hug, check out more of our philosophy on comfort food favorites.

Why This Recipe Makes the Best Slow Cooker Mashed Potatoes (Stove Space Saver Recipe)

Listen, my goal is simple: feed people amazing food without stressing myself out. If you’ve ever tried to coordinate dinner on Thanksgiving, you know the stovetop is prime real estate that disappears too fast! That’s why this slow cooker mashed potatoes recipe is a complete game-changer. It’s the ultimate Hands Off Potato Side. You just toss everything in, walk away, and hours later, you have perfectly tender potatoes cooked right in the basin.

This isn’t just an easy recipe; it’s a Stove Space Saver Recipe! While the turkey is resting or the rolls are baking, your spuds are gently cooking, absorbing all that buttery goodness. It guarantees you the best leftovers because things cook so evenly.

The Secret to Ultra Creamy Crock Pot Mashed Potatoes

Nobody wants gluey, dry potatoes, especially when they are destined for a holiday table. The magic switch here is twofold, and it’s all about the dairy we mix in at the end. We use heavy cream—you can’t skimp here—but the real star is the cream cheese. Cutting in that cream cheese right when the potatoes are tender makes them unbelievably rich and thick. That step is what takes these from good Crock Pot Mashed Potatoes to truly impressive.

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Ingredients for Ultra Creamy Garlic Slow Cooker Mashed Potatoes

You need about five pounds of Russet potatoes—peeled and cut into quarters so they cook evenly. We toss them in one cup of broth, whether you use chicken or vegetable broth. Then, you’ll add eight tablespoons of butter, cut up, four cloves of minced garlic, one teaspoon of salt, and half a teaspoon of pepper. Finally, for that ultimate texture that screams comfort food, reserve four ounces of cream cheese cubes and half a cup of sour cream.

Ingredient Notes and Substitutions for Your Slow Cooker Mashed Potatoes

Russets are my favorite for the fluffiest texture, but Yukon Golds will work if you prefer a naturally buttery flavor right out of the gate. If you’re watching dairy fat, the recipe lets you swap sour cream for Greek yogurt, which adds a little nice tang! Don’t skip the broth, though; it creates the steam needed for a true no boil mashed potatoes experience. It keeps everything soft until mashing time.

Step-by-Step Instructions: How to Make Mashed Potatoes in Slow Cooker

Okay, this is where the hands-off magic really starts! First, you need to prep your five pounds of Russets—peeled and quartered—and just toss them right into your slow cooker basin. Don’t panic about the liquid; pour that cup of broth over the top. Then, scatter the butter pieces, the minced garlic, salt, and pepper all over the surface. If you’re busy, this is a great time to jump over and finish up some weeknight dinner prep!

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Now, cover it up! You have two timing options here, depending on when you need them. Cook them on LOW for about five to six hours, or if you’re in a hurry, crank it up to HIGH for two and a half to three hours. The only thing that matters is making sure those potatoes are completely fork-tender when it’s time to move on. Seriously, use a fork to test; they should basically collapse.

Once they’re soft, here is a step that folks sometimes miss: you MUST carefully drain off any liquid left in the bottom. That excess broth can make things watery fast. After draining, drop in the heavy cream and those cubes of cream cheese. Then, it’s time to mash!

Mashing Technique for Creamy Crock Pot Potatoes

Don’t ruin that beautiful slow-cooked texture by overworking them! I prefer using a sturdy potato masher because it keeps things light, but if you’re dealing with a huge batch, feel free to use an electric hand mixer, but keep it set on the absolute lowest speed—we want creamy, not gluey! You need to beat those potatoes until the cream cheese cubes disappear completely and you see that super smooth, luscious texture forming. Once everything is incorporated and gorgeous, stir in the sour cream if you are using it. Taste test, adjust seasoning, and keep them warm!

Tips for Perfect Slow Cooker Mashed Potatoes Every Time

Honestly, once the potatoes are cooked through, it’s hard to mess them up, but I have a couple of crunchy tips that ensure you get those Ultimate Creamy Potatoes. Remember how I mentioned saving the stove, especially around Christmas? One year, my oven completely quit mid-Thanksgiving—I panicked! But because these potatoes were happily simmering away in the Crock-Pot, I just flipped the switch to ‘Keep Warm’ and spent my time fixing the oven heating element instead of boiling water. Crisis averted thanks to this slow cooker mashed potatoes recipe!

If you find your batch seems a little dry after draining the excess liquid—which can happen if your potatoes were older—don’t worry! Just add an extra splash of cream while mashing. That is the secret to achieving that perfect, luxurious wetness. The recipe itself is designed to be a no boil mashed potatoes miracle, but always trust your fork over the clock.

If you’re looking for more ways to streamline your kitchen routine and get inspired, I share all my favorite helpful tricks over on the Pure Cooking Joy blog.

Making Slow Cooker Mashed Potatoes a Make Ahead Side Dish

This is perhaps my favorite feature of using the slow cooker—it makes you look like a total superstar when you’re hosting! If you’re making these for Thanksgiving or another big gathering, you can absolutely make these slow cooker mashed potatoes ahead of time. Once they are perfectly mashed with the cream cheese incorporated, switch your Crock-Pot to the ‘Keep Warm’ setting. They hold beautifully for up to two hours there.

They stay wonderfully creamy, and you don’t have to fiddle with reheating them in a tiny pan. Seriously, having this huge batch of rich, buttery goodness ready to go frees up so much mental energy. It’s one less thing to worry about when everyone arrives! This is easily the most stress-free component of all my make-ahead side dish plan.

For those big dinners, this recipe is a staple for my Thanksgiving Slow Cooker Sides lineup. Just make sure you stir them gently every thirty minutes or so while they are holding warm to keep that texture just perfect.

Serving Suggestions for Your Buttery Garlic Mashed Potatoes

Now that you have these perfectly creamy, garlic-infused mounds ready to go, what are you going to serve them with? Honestly, these Buttery Garlic Mashed Potatoes are so rich, they could almost be the main event! For big holiday spreads, they play so nicely alongside a big roasted ham or a hearty pot roast. They are so much better than regular mashed potatoes, which is why I always make extra.

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But don’t just save them for special occasions! These are fantastic for an easy weeknight comfort meal served simply with some pan-seared chicken breast. If you need another easy, hands-off side to balance out the rich potatoes, I highly recommend making my oven-roasted carrots right alongside your main dish. The slight sweetness of the carrots is a yummy contrast!

Storage and Reheating Comfort Food Crock Pot Leftovers

You’re going to want leftovers of these! If you have any Comfort Food Crock Pot magic leftover, store them in an airtight container in the fridge for up to four days. I’ve tried keeping them longer, but honestly, they are just better fresh.

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When it comes time to reheat, skip the microwave if you can—it tends to make them a little stiff. Instead, reheat gently on the stovetop in a saucepan over low heat. The most important tip? Add just a splash of milk or extra cream while stirring. That little bit of liquid wakes up the fats and starches, bringing back that amazing, smooth creaminess. These are truly the best slow cooker mashed potatoes, even on day two!

See? Even leftovers are a breeze. If you adore simple recipes that keep food delicious all week long, don’t forget to browse our full collection of comfort food ideas.

Frequently Asked Questions About Slow Cooker Mashed Potatoes

When you’re trying something new, especially for a big meal, I know you have questions! That’s totally normal. My goal is to make this the easiest dish on your table, so here are a few things I hear most often about making these slow cooker mashed potatoes. If I didn’t cover your exact worry, drop a comment below or check out some tips for easy entertaining!

Can I use a No Boil Mashed Potatoes method in the slow cooker?

That’s a great question! This recipe absolutely functions as a no boil mashed potatoes method, which is fantastic. You aren’t boiling them on the stove, but they do need that liquid—the broth—to steam and soften completely in the slow cooker. Don’t skip the broth or the long cooking time on Low, because that gentle heat is what breaks down the starches without requiring you to boil them separately first. You simply serve them right from the pot!

Can I just use cream cheese and skip the sour cream?

You certainly can! The sour cream is really just there for a little extra tang and fluffiness, but the heavy cream and cream cheese give you that necessary creamy texture and richness. If you skip the sour cream, you might want to add an extra tablespoon of butter at the end, just to keep that unbelievable smoothness we talked about.

What kind of potato works best for this Crock Pot recipe?

For the creamiest, fluffiest results, I always stick with Russet potatoes. They have a higher starch content, so they break down beautifully. If you use waxy potatoes, like red potatoes, they tend to hold their shape even after mashing, which gives you a slightly chunkier texture rather than the luxurious smoothness these Crock Pot Mashed Potatoes are known for.

Do I need to add extra salt since I’m using broth?

That’s smart thinking! It depends entirely on your broth. If you use a low-sodium or no-salt-added broth, you’ll probably need the full teaspoon of salt listed in the recipe. If you use regular, salty broth, start with just half a teaspoon during the cooking phase, and then taste before you serve. You can always add salt at the end, but you can’t take it out!

Share Your Simple Potato Recipe Creations

Well, that’s it! You’ve made the absolute best, creamiest slow cooker mashed potatoes without ever turning on your stovetop. I truly hope this recipe brings you some joy and saves you stress during your next big meal. If you love this delicious simple potato recipe, please take a moment and leave me a rating below. I read every single comment!

And hey, if you snap a picture of your beautiful, buttery potatoes ready for serving, tag me over on Facebook at Pure Cooking Joy! I love seeing how my recipes make it onto your tables.

Ultra Creamy Garlic Slow Cooker Mashed Potatoes

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Make incredibly creamy, buttery mashed potatoes completely hands-off in your slow cooker. This recipe saves stove space and is perfect for holidays or easy weeknight comfort food.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 5 hours
• Total Time: 5 hours 20 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 5 lbs Russet potatoes, peeled and quartered
• 1 cup Chicken or vegetable broth
• 1 cup Heavy cream
• 8 tablespoons unsalted butter, cut into pieces
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 ounces cream cheese, cut into cubes
• 1/2 cup sour cream or Greek yogurt (optional, for extra tang)

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Instructions

1. Place the peeled and quartered potatoes into the basin of your slow cooker.
2. Pour the broth over the potatoes.
3. Add the butter pieces, minced garlic, salt, and pepper on top of the potatoes.
4. Cover the slow cooker and cook on LOW for 5 to 6 hours or on HIGH for 2.5 to 3 hours, until the potatoes are fork-tender.
5. Carefully drain off any excess liquid from the slow cooker.
6. Add the heavy cream and cream cheese cubes to the potatoes.
7. Using a potato masher or an electric hand mixer on low speed, mash the potatoes until mostly smooth. Mix until the cream cheese is fully incorporated and the potatoes are creamy.
8. Stir in the sour cream or Greek yogurt, if using, until combined.
9. Taste and adjust salt and pepper as needed. Keep warm on the ‘Keep Warm’ setting until ready to serve.

Notes

• For a no-boil variation, ensure your potatoes are completely tender before mashing. If they seem dry, add a splash more cream.
• This recipe is excellent for make-ahead holiday meals; keep it warm on the ‘Keep Warm’ setting for up to two hours.
• If you are looking for alternatives to traditional cooking methods, this slow cooker approach frees up your oven, unlike some complex meal planning schedules that require multiple appliances.

Nutrition

• Serving Size: 1 cup
• Calories: 350
• Sugar: 4
• Sodium: 380
• Fat: 22
• Saturated Fat: 14
• Unsaturated Fat: 8
• Trans Fat: 0.5
• Carbohydrates: 34
• Fiber: 3
• Protein: 6
• Cholesterol: 75